Blog-checking lines: Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!
Well, I did have a lot of fun with this challenge, but I will say that I wasn't feeling very creative. I went with what I think is the most classic and delicious savory edible container, the parmesan cheese bowl. It's delicious and easy to make, plus it makes salad so much fun.
To Make the Bowl:
1/4-1/3 cup of parmesan cheese
1 small bowl
a little piece of partchment paper
a spatula or flipper
Pre-heat the oven to 400 degrees. Spray the partchment paper with non stick and arrange cheese in a circle, larger than your bowl. Put in the oven, and let cheese melt and carmelize slightly, about 2-3 minutes. Flip the bowl upside down and spray with non-stick. Remove cheese from the oven and use spatula to remove from partchment and put on the outside of the bowl, use spatula or hands to shape the cheese around the bowl. Let cool before using.
This is my favorite, easy and light salad dressing, it makes enough for 2 generous appetizer salads.
Lemon Parmesan Dressing:
2 tbsp of fat free greek yogurt
1 lemon, juiced and zested
1 tsp dijon mustard
1 tbsp of parmesan cheese
Whisk the yogurt, lemon juice and mustard until well combined. Stir in the cheese and season with salt and pepper to taste.